John Myers
Avocado and Tuna Cream with Roasted Pointed Peppers and Coriander
The perfect avocado and tuna cream with roasted pointed peppers and coriander recipe with a picture and simple step-by-step instructions.
- 100 g Cream cheese
- 2 small Hass avocados
- 150 g Tuna in its own juice
- 1 Lime, juice and zest
- 1 Garlic cloves
- 1 size Red pointed pepper
- 1 Red Chilli pepper, finely chopped
- 0,5 bunch Coriander, finely chopped
- Black pepper from the mill
- Salt
- Halve the pointed peppers lengthways and place them on a baking sheet with the cut surface facing down and place them under the grill in the oven on the top level until the skin has turned black. Then put the peppers in a freezer bag and let cool.
- Put the cream cheese in a bowl, grate the garlic and add the lime zest. Halve the avocados, take the meat out of the shell and add it, drizzle with the lime juice and mash it with the fork together with the cream cheese and work it into a fine cream. Add the tuna and also work in nicely.
- Now peel off the skin of the roasted paprika and cut into very fine cubes and add to the tuna cream together with the finely chopped chilli pepper and work in well. Season with salt and pepper and fold in the coriander. Pour into a sealable container and let it steep in the refrigerator.
Facebook Comments